Brykova, T., O. Samohvalova, N. Grevtseva, K. Kasabova, і A. Grygorenko. THE INFLUENCE OF GRAPE POWDERS ON THE RHEOLOGICAL PROPERTIES OF DOUGH AND CHARACTERISTICS OF THE QUALITY OF BUTTER BISCUITS. Food Science and Technology 12, no. 2 (Липень 2, 2018). Accessed Червень 27, 2026. https://journals.ontu.edu.ua/index.php/foodtech/article/view/945.